Object Record
Images
Metadata
Title |
Courtyard Cafe, Washington DC |
Object Name |
menu |
Lexicon category |
8: Communication Artifact |
Lexicon sub-category |
Documentary Artifact |
Date |
nd |
Year Range from |
1990 |
Year Range to |
2000 |
Subjects |
Courtyard Cafe, Washington DC. ° THE TOP THREE ° Cookie Kruncher - A delightful combination of Vodka, Kahlua, Vanilla Ice Cream and an Oreo Cookie, blended and topped with Whipped Cream 3.85 Keoke Coffee - Brandy, Kahlua and fresh, hot Coffee laced with Dark Creme de Cacao, topped with fresh Whipped Cream 4.05 Strawberry Shortcake - Fresh Strawberries and Cream blended with Amaretto 3.85 * TO BEGIN ° Combination - Potato Skins and Zucchini Tempura served with a Sour Cream, Bacon and Cheese Dressing 3.45 Chicken Strudel - A Chicken filling wrapped in Thousand Leaf Dough, accompanied by a Lemon Sauce 3.50 Shrimp Cocktail served with a traditional Cocktail Sauce 6.95 Pasta Primavera - Fresh Pasta blended with seasonal Vegetables and a White Wine Sauce 3.35 Quesadillas - a Flour Tortilla filled with Mushroom, Bacon, Jack Cheese, Jalapeno Pepper and accompanied by Guacamole and Sour Cream 3.25 Fresh Fruit - seasonal fresh Fruit marinated in Chardonnay Wine 2.95 Crabmeat Fritters - lump Crabmeat blended with Herbs in a batter, served with Cocktail Sauce 5.15 Daily Soup - Homemade and always fresh from the kettle 2.80 Texas Chili - chunks of Beef simmered with Tomatoes, Chili Peppers, Beer, and Spices, topped with diced Onions and grated Cheese 3.25 Cafe Salad - Romaine, Escarole, lceberg, Spinach with Red Onion, Cucumbers, Tomato, Mushrooms, with choice of homemade Dressing and Croutons 2.75 SANDWICH COMBINATIONS Choice of: Smoked Turkey Breast, Roast Beef, Ham, Corned Beef, Egg Salad, Tuna & Cheddar, or Shrimp Salad on Rye, Whole Wheat, White, or Pumpernickel Bread, Bagel, Kaiser or Onion Roll, or Croissant. (P.S. . . . We’ll add cheese free if you like. . .) 5.95 The Day After - Sliced Turkey Breast with Sage Dressing, Cranberry Sauce on Whole Wheat Bread 6.15 The Combo - Sliced Corned Beef and Pastrami on Rye with Cole Slaw 6.15 The Trio - Bowl of Soup, Cafe Salad and half a sandwich (Choice of tuna & cheddar, egg, or shrimp salad) 5.95 The Club - Ham, Turkey, Swiss Cheese and Mayonnaise on a Baguette Roll 6.15 ° SALADS AND SUCH * The Taster - A little Tuna, a little Egg, and a little Shrimp Salads, embellished with a special touch 7.05 Tiajuana Madness - A huge Tostada Shell, filled with a tangy Beef and a not so traditional Mexican filling 7.40 Spinach - served in the traditional manner with chopped Bacon and Eggs, Red Onion slices, Croutons, and Avocado with Poppyseed Dressing 6.95 Shrimp Salad - Baby Shrimp blended with our own Sauce and Crunch with all the frills 8.45 Fresh Fruit - Sumptuous Fruit of the season accompanied by Cottage Cheese or Chef Reed’s fresh homemade Fruit Sorbet 6.95 ° THE TRADITIONALS ° All Accompanied By Hand-Cut French Fries The Philly - Thinly sliced Beef grilled with Onions and topped with grated Cheese - The Philly way 6.20 The Reuben - Open Faced and grilled Shaved Corned Beef on Rye with Swiss Cheese, Sauerkraut and Thousand Island Dressing 6.20 The Old Fashioned - Sliced Roast Beef on White Bread with genuine Roast Beef Gravy 5.95 The Ambassador - A juicy Chicken Breast breaded and fried, topped with Tomato Sauce, Guacamole and Swiss Cheese on a Sesame Seed Bun 5.40 The Plain and Simple - A burger can’t get any simpler. lf you want cheese, just ask! 5.40 The Burger Crazy - Just leave it to the Chef for his whimsical creation 5.95 ° ANGELO’S AND LOO’S ° The Italians and the Chinese Have United on the Orient Express Stir Fry Mania - Items are stir-fried with Sesame Oil and Vegetables, and served with fresh Spinach Pasta Chicken & Cashew 8.50 Beef & Pea Pods 8.50 Shrimp & Scallops 8.95 Veal Variously - served with fresh Pasta Veal Parmegiana 10.45 Veal Saltimbocca 10.45 Veal Cacciatore 10.45 Italian Sausage - freshly made, served with Peppers and Onions in a homemade Tomato Gravy 7.95 Tortellini - Tri-color fresh Pasta, filled with Meat and Cheese, tossed in a light Ginger Cream Sauce 7.45 * VARIETY ° London Broil - Marinated and broiled with a Red Wine Mushroom Sauce 7.75 Crabcakes served in the Maryland tradition with Tartar Sauce 8.20 Chicken Breast grilled on the char broiler with a Mustard Sauce 7.50 Eggs Benedict - Two Poached Eggs atop Canadian Bacon and an English Muffin with Hollandaise Sauce 7.00 Crab Omelette Four Eggs blended with Cream, scrambled and filled with deviled Crabmeat 7.25 Grilled Calves Liver - The best the butcher has to offer. . . .with grilled Onions and Bacon 8.35 Boston Scrod - Baked with Herbed Crumbs and Lemon 8.95 Swordfish - grilled and served with a Lemon Butter 10.50 Lamb Kebob - marinated and broiled, served atop Couscous 8.25 BBQ Ribs - Baby Back Ribs enhanced with our own zesty Texas style BBQ Sauce 8.25 Shrimp’n’Chips - lightly dusted Shrimp, deep-fried, served in a basket with hand-cut French Fries and a traditional Cocktail Sauce 8.95 * AFTER FIVE * Steaks & Chops Available After 5 P.M., Served with Baked Potato. All beef is prime, dry aged. New York Strip Steak - Nine ounces broiled to perfection 14.80 Filet - A "petit" six ounces, guaranteed to melt in your mouth 13.50 T-Bone - A sixteen ounce cattleman’s pride 17.80 Ribeye - A generous ten ounce cut 14.70 Pork Chops - Succulent center cuts with Apples 11.00 * SOMETHING EXTRA * Fresh Broccoli Au Gratin 1.60 Creamed Fresh Spinach 1.60 Pan-Fried Mushroom Buttons 1.60 Pan-Fried Fresh Zucchini 1.60 Hand-Cut French Fries 1.60 |
Number of images |
2 |
Imagefile |
303\20050862356.JPG |
Catalog Number |
2005.086.2356 |